Norwegain “Karamellpudding”

Growing up in Norway there would always be Karamellpudding on my mothers partytable. It is the Norwegian version of the french Cremé Caramel. This is still maybe the most popular dessert in Norway for the most festive occations.


  • 6 dl milk  (or 4 dl milk and 2 dl cream)
  • 4 tbsp sugar
  • 1/2 tsp vanilla sugar (or use vanilla from the vanilla bean)
  • 5 eggs
  • 2 dl sugar to make the caramel for the mold


Set the oven to 200 ° C.

Use top and bottom heat for best results.

Caramel for glazing the mold:

Melt sugar in a saucepan over low heat. Do not stir in the sugar until it has melted. Then increase the heat to medium heat and stir until the melted sugar gets a dark brown color. Pour the mixture into the pan you will use for the Karamellpudding.

Caramel pudding:

Heat the cream, sugar and milk together with the vanilla sugar. Whisk so all sugar has melted. Cool the mixture.

Gently stir in lightly beaten eggs. Strain the mixture while pouring it into the mold. Place a larger oven pan in the oven so you can pour boiling water in the larger pan, about 3/4 full.

Place the pan with the Karamellpudding in the larger pan and turn down the heat to 125 ° C. Let the pudding stand until it has set, approx. 2 hours. It should feel firm when you press it lightly with a wet spoon. Cool at least until the next day.

When serving:

Loosen the Karamellpudding from the mold carefully. Place it on a serving tray with an edge. (Vault the pudding on the serving tray with an edge so that the caramel sauce does not run out). Decorate with whipped cream or serve the cream next to it. Serve with extra caramel sauce on the side.

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